Bitter Umami Duck Confit Breakfast Hash with Pickled Radish

Instructions

1. 1

   Prepare the duck confit: Rub duck legs generously with salt and cracked black peppercorns. Place duck legs in a large pot and cover completely with duck fat. Add a few slices of fresh ginger and smashed garlic cloves. Cook on low heat on the stovetop for 2-3 hours, or until the meat is very tender and pulls away from the bone. This can also be done in an oven at 250°F (120°C).

   ~180 min
2. 2

   While the duck is confiting, prepare the pickled radish: Peel and thinly slice the daikon radish using a mandoline or sharp knife. In a medium bowl, whisk together rice vinegar, sugar, and water. Add the sliced radish, ensuring it's submerged. Let it pickle for at least 30 minutes.

   ~30 min
3. 3

   Once the duck is cooked, remove the legs from the fat and let them cool slightly. Shred the meat from the bones, discarding skin and bones if desired (or crisp up the skin separately). Strain and reserve the duck fat.

   ~10 min
4. 4

   Prepare the hash: Dice the reserved duck meat. Thinly slice the red onion and roughly chop the radicchio. Heat 2-3 tablespoons of reserved duck fat in a large frying pan over medium-high heat.

   ~5 min
5. 5

   Add the diced duck meat to the hot pan and cook until crispy and golden brown, about 5-7 minutes. Remove the duck from the pan and set aside. Add the sliced red onion to the same pan and sauté until softened, about 3-5 minutes.

   ~10 min
6. 6

   Add the chopped radicchio to the pan with the onions and cook until wilted, about 2-3 minutes. Return the crispy duck to the pan, stirring to combine with the onions and radicchio.

   ~5 min
7. 7

   Fry the eggs to your desired doneness (sunny-side up or over-easy is recommended).

   ~5 min
8. 8

   To serve: Divide the duck confit hash among four plates. Top each serving with a fried egg. Garnish with the pickled daikon radish and freshly chopped chives.

   ~5 min